Philly Cheese One-Pot Pasta recipe

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Ingredients

1 pound ground beef
¼ teaspoon ground thyme
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup finely diced green bell pepper
1 (6 ounce) can mushrooms
½ cup finely diced onion
2 ½ cups beef broth
1 ¼ cups milk
1 (8 ounce) package seashell pasta
½ (8 ounce) package shredded Provel cheese
½ (8 ounce) package shredded pepper Jack cheese

Nutrition Info

468.1 calories
carbohydrate: 33.9 g
cholesterol: 91.2 mg
fat: 23.6 g
fiber: 2.4 g
protein: 30 g
saturatedFat: 11.9 g
servingSize: -
sodium: 842.6 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  2. Stir thyme, garlic powder, salt, and pepper into the beef. Add bell pepper and cook over medium heat for 3 minutes. Stir in mushrooms and onion and continue cooking over medium heat until onions become translucent, 5 to 7 minutes. Pour in beef broth, milk, and pasta.

  3. Cover and bring to a boil over high heat. Reduce heat and let simmer, stirring occasionally, until pasta has softened, 20 to 25 minutes. Add 1/2 the Provel cheese and 1/2 the pepper Jack cheese at a time, stirring after each addition, until cheeses are fully melted. Remove from heat, sauce will thicken slightly as it cools.

Recipe Yield

6 servings

Recipe Note

A creamy, cheesy, budget-friendly, one-pot pasta dish of my own creation, with no need for heavy sour cream or cream cheese! You can fancy this up by using thinly sliced rib-eye or keep it budget with ground beef. Best of all, 30 minutes on the stove and you're done! I make this with Provel for that smoky/salty flavor, but if you're not a native St. Louisian and don't care for it, you can sub white American.

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